1. Preheat oven to 350 degrees. Poke about 10-12 holes in your spaghetti squash with a long metal skewer then place on a baking sheet and bake for 35 minutes. Remove from oven and cool.

2. In a large sauté pan over medium heat add in about 1 tablespoon of olive oil or coconut oil. Once hot add in ground turkey. Take the casings off the sausage and add them into the pan. Break apart the meat with a wooden spoon and cook until the sausage is no longer pink. This will take about 7-10 minutes. Remove meat from pan and into a bowl and wipe down the pan with a paper towel.

3. In the same pan add in another tablespoon of oil over medium heat. Add in the zucchini and cook for about 2 minutes. Add in the onion, garlic and mushrooms and continue cooking for another 3-4 minutes. Season with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper.

4. Take the cooled ground turkey and sausage and place on a working board and cut up to very small pieces. Add to the pan with the vegetables along with the diced tomatoes, basil, oregano, parsley and time. Let cook for 2 minutes then taste for any additional salt or pepper. Set aside.

5. Take a 9x10 baking dish and brush with about 1 tablespoon of olive oil or coconut oil. Slice the cooled spaghetti squash in half the long way and take out the seeds with a spoon. Using a fork remove the threads and add them into the prepared baking dish.

6. Pour the meat sauce mixture over the spaghetti squash and use a fork to combine together. Pour whisked eggs over the top and twirl around to create an even layer over the entire pan. Bake for 45 minutes, cool, slice and enjoy!